Chili Seafood Stir-Fry

• 500 g uncooked medium king prawns (I bought mine already peeled)
• 600 g scallops, no roe
• 1/2 teaspoon black pepper
• 1/2 teaspoon five-spice powder
• 2 red Thai chile, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
• 2 garlic cloves, crushed
• 1 1/2 teaspoons ginger
• 2 tablespoons peanut oil
• 1 small red pepper
• 1 small yellow pepper
• 120 g bean sprouts
• 12 baby asparagus spears
• 150 g sugar snap peas
• 2 -3 tablespoons light soy sauce
• 1 -2 teaspoon sugar (depending on personal taste)
• 2 tablespoons fresh chives, chopped finely

1. Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
2. Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
3. Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
4. Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
5. Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
6. To Serve: Arrange spoonfuls of veg on plate top with seafood.

black pepper, fivespice powder, red thai chile, garlic, ginger, peanut oil, red pepper, yellow pepper, bean sprouts, sugar snap peas, soy sauce, sugar, fresh chives

Taken from www.food.com/recipe/chili-seafood-stir-fry-298371 (may not work)